Saturday, March 23, 2013

Simple Saturday: French Toast

It's the weekend!

And I know you're craving a sweet, decadent treat for breakfast, brunch or any meal.

I've got a really basic but fantastic French toast recipe for your weekend sweet-eating needs.

The one thing that's really important in French toast is the bread.

The bread is the foundation that needs to be perfect or else your French toast will crumble.

The eggy-er the bread, the better. Challah is amazing, so is Panettone (which is usually only available during the holidays), but a well-made white bread can do great, too.

For this french toast, I used a Country White bread from a local bakery, Stone Mill Bread Co.

This bread made the cut because it was sliced not too thick, not too thin and held up to the egg/milk mixture.

You don't want your french toast falling apart on you or getting dry. Make sure your bread is good enough for this task!

Here's how you make it (for 2 servings):
Mix 1 egg with a cup or so of milk (any kind you have works), a splash of vanilla extract and a sprinkle of cinnamon. Whisk all of those things together then dip your bread on each side in the mixture until it is fairly soaked. Put a skillet on medium heat and add a bit of butter and fry the french toast on both sides until golden and crisp.

And viola! You have a delicious, made-in-minutes breakfast/brunch/dinner to enjoy.

For the berry topping pictured above just mix some fresh blueberries with 1 tbs. of sugar and cook for about 10 minutes on low to medium heat until jam-like.

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